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Lemon Zucchini Muffins Recipe made healthy with whole wheat flour, plain yogurt, zucchini and no sugar. | ifoodreal.com

These lemon zucchini muffins were light, lemony and so moist. Made with whole wheat flour, plain yogurt and zucchini. Extremely delicious!

My neighbour makes this recipe every summer which in turn inspired this recipe of mine, followed by banana zucchini muffins a year later. Of course, my end result ended up being a completely different thing. Aren’t many of us known for that?!

Lemon Zucchini Muffins Recipe made healthy with whole wheat flour, plain yogurt, zucchini and no sugar. | ifoodreal.com

I made muffins instead of a loaf. Just because my kids LOVE muffins way more. Mine do not look as yellow because of the whole wheat flour but are as delicious. Clearly, I wouldn’t use icing sugar for the glaze, so I came up with my own topping that packs in more lemon zest and coconut flakes. Coconut + lemon = good idea.

Lemon Zucchini Muffins Recipe made healthy with whole wheat flour, plain yogurt, zucchini and no sugar. | ifoodreal.com

I baked these lemon zucchini muffins a few weeks ago and just now finally got to post them. We are back from an amazing (very active and busy) little getaway. And I’m back into my crazy routine, which could always use more kid friendly snacks on the go: carrot oatmeal muffins, berry almond muffins and whole wheat pumpkin cream cheese muffins.

Lemon Zucchini Muffins

Yield: 12 muffins

Lemon Zucchini Muffins



  1. Preheat oven to 350 degrees F and line muffin tin with liners or use silicone muffin tin.
  2. In a large mixing bowl, add eggs through salt and whisk well to combine, making sure baking powder and soda have dissolved. Add flour and stir gently to mix. Do not over mix.
  3. In a small bowl, add Topping ingredients and mix with a spoon.
  4. Using large ice cream scoop, fill 12 openings with batter and spoon mixed Topping on top. Bake for 25 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in the tin for at least 60 minutes before transferring onto a cooling rack to cool off completely.
  5. Storage Instructions: Store in a glass airtight container in a cool dry place for up to 3 - 4 days, in a fridge for up to a week or in a freezer for up to 3 months.

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.


  1. Vanessa

    I noticed you don’t put the nutritional facts on your recipes anymore. I can’t wait to make these, I made you’re clean blueberry muffing and my family loves them!

  2. Shashi at RunninSrilankan

    Oleanna – these muffins look so darn good! And what an heck of an awesome list of ingredients – love that you used zucchini, coconut oil and yogurt in these – Oooh and that topping!

  3. Marta Rose

    I made these muffins this morning and they are yummy. I couldn’t wait a whole hour before having one for breakfast. I’ll be making these again.

  4. Jo

    Hi Olena, do you think I could use buckwheat or brown rice flour for this recipe? Thanks jo

  5. Cristina

    Noticing your number 2 directions is not very clear “add eggs through salt” but there’s no details about any of the other ingredients

    • Olena

      Hi Christina. That means add all ingredients starting with eggs and finishing with salt. All ingredients in between those two.

  6. Adrienne

    Hi! These look like a delicious way for me to use up some of my zucchini! Do you think that i could also throw in some blueberries? Thanks!

  7. Tzipora

    Hey Olena,
    Can I make these dairy free? Is there anything you suggest I use to substitute for the yogurt?



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